Red Cabbage-Asparagus Salad with Tahini Dressing

Red Cabbage-Asparagus Salad with Tahini Dressing
  • PREP TIME
    30 mins
  • COOK TIME
    3 mins
  • TOTAL TIME
    33 mins
  • SERVING
    4 People
  • VIEWS
    75

A vibrant and texturally exciting salad featuring the earthy sweetness of red cabbage, the delicate bite of asparagus, and a creamy, tangy tahini dressing. This dish is a celebration of fresh flavors and wholesome ingredients, perfect as a light lunch or a sophisticated side.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    16 g
  • Cholesterol
    4 mg
  • Fiber
    6 g
  • Protein
    8 g
  • Saturated Fat
    2 g
  • Sodium
    90 mg
  • Sugar
    7 g
  • Fat
    10 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Asparagus: Bring a large pot of salted water to a rolling boil over high heat. (2 minutes)

02

Step

Blanch the asparagus until just tender-crisp, about 2-3 minutes. Immediately drain and plunge into an ice water bath to halt the cooking process and preserve the vibrant green color. (5 minutes)

03

Step

Once the asparagus is thoroughly chilled, drain well and slice diagonally into 1-inch pieces. (3 minutes)

04

Step

Craft the Tahini Dressing: In a small bowl, whisk together the tahini, water, lemon juice, and minced garlic until smooth. (2 minutes)

05

Step

Add a pinch of sugar to taste, adjusting the sweetness to balance the tang of the lemon juice. (1 minute)

06

Step

Assemble the Salad: In a large bowl, combine the sliced asparagus, thinly sliced red cabbage, radishes, green onions, feta cheese, toasted pine nuts, and chopped fresh dill. (5 minutes)

07

Step

Dress and Serve: Pour the prepared tahini dressing over the salad and gently toss to ensure all ingredients are evenly coated. Serve immediately or chill for later enjoyment. (2 minutes)

For an extra layer of flavor, consider lightly grilling the asparagus before slicing. This imparts a smoky char that complements the other ingredients beautifully.
To toast pine nuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden, watching carefully to prevent burning. Alternatively, toast them in a dry skillet over medium heat, stirring frequently, until fragrant and lightly browned.
If you don't have fresh dill, you can substitute with other fresh herbs like parsley or mint for a slightly different flavor profile.
The tahini dressing can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Whisk well before using.

Athena Wisoky

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 25 Ratings)
Total Reviews: (5)
  • Danny Legros

    I love how quick and easy this salad is to make. It's a great option for a light lunch or side dish.

  • Shirley Corwin

    I've made this salad several times, and it's always a hit. I highly recommend it!

  • Danny Kling

    I added some grilled chicken to this salad for a complete meal, and it was delicious!

  • Jayne Stark

    This salad is so refreshing and flavorful! The tahini dressing is the perfect complement to the vegetables.

  • Jonas Davis

    The combination of textures in this salad is amazing. The crunch of the cabbage and asparagus, the creaminess of the feta, and the nuttiness of the pine nuts all work so well together.

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